Very few people think of nettles as an ingredient, but we’re going to convince you otherwise! Â We’re not denying that those perilous green pointy leaves will get you, but treat them in the right way and you’ll have a delicious, cheap and easy meal!
INGREDIENTS
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- 180gms nettles
- 140gms grated cheddar cheese
- 4 eggs
- 400ml cream
- 2 good pinches ground nutmeg
- Shortcrust pastry
A 9″ flan tin
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Method
- Roll out pastry and line the pastry tin, and leave to rest for half an hour in the fridge.
- Cover pastry with baking parchment and fill with baking beans, bake at 180 degrees for 20 – 30 minutes. Turn oven down to 160 degrees.
- Gather nettles, a thick pair of washing up gloves provide good protection. Pick the bud and first set of 2 leaves.
- Wash in plenty of cold water to remove any debris. Plunge into a pot of boiling water for 30 seconds, drain and refresh in a bowl of cold water. The nettles can now be handled without gloves.
- Drain and squeeze any remaining water, then loosen back into the individual buds.
- Lightly whisk eggs and cream, season with salt, pepper and nutmeg.
- Sprinkle cooked pastry case with half of the nettles and cover with two thirds of the cheese. Then add the cream mixture and the remaining nettles and cheese.
- Bake for 40 – 45 mins, or until top has risen and is golden in colour.
Please do not use any foraged ingredients unless you are absolutely sure you have the correct plant.
